Vietnamese Coffee and Cream Jelly (Thạch Cà Phê)
Indulge in a delightful and satisfying Vietnamese coffee and cream jelly dessert. Made with bold coffee and coconut cream layers, this agar agar jelly recipe provides the most refreshing and intricate dessert.
Servings 6 servings
Calories 258kcal
Ingredients
Coffee Layer
- 600 ml water
- 2 tablespoon (14 g) instant coffee
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 1 tablespoon (8 g) agar agar powder
Coconut Layer
- 200 ml coconut milk full fat
- 200 ml evaporated milk
- 200 ml water
- ½ cup (100 g) granulated sugar
- ⅛ teaspoon salt
- 1 tablespoon (8 g) agar agar powder
Instructions
- Cook coffee layer. In a medium saucepan over medium-high heat, add water and agar agar powder, and mix to combine. Stir until the agar agar powder has dissolved completely and bring the mixture to a boil. When it reaches a boil, lower the heat to medium-low heat, add the instant coffee, sugar, and salt and mix until everything is dissolved. Turn off the heat and keep the pot covered and warm.
- Cook coconut cream layer. In a second medium saucepan over medium heat, add the coconut milk, evaporated milk, water, sugar, salt, and agar agar powder. Stir until the sugar has dissolved and bring to a boil. Once it reaches a boil, reduce to low heat and simmer for 2-3 minutes. Make sure that all of the agar agar and sugar have dissolved. Turn off the heat and keep the pot covered and warm.
- Assemble the first layer. In a glass container or your mold of choice, carefully pour 1/3 of the coffee mixture (about 170-180 ml) into the mold. Use a toothpick to pop any air bubbles.
- Assemble the second layer. Wait until it is just set at room temperature. To check, gently tap your finger on the surface, it should be tacky but doesn’t come off to stick to your finger. Don't let the jelly set completely or the next layer will not cling to it. Then add 1/3 of the coconut cream mixture (about 170-180 ml) on top and wait until set. (tip: let the hot cream mixture hit a spoon before hitting the coffee layer to temper the heat) Continue altering the layers until you run out of jelly. If the mixtures begin to solidify in the pan, simply reheat the mixture to liquefy.
- Refrigerate and serve. Cover and refrigerate for at least 2-4 hours before gently running a knife around the edges, flipping the mold upside down, and slicing it into bite-sized pieces. Enjoy!
Notes
- Use a scale or measuring cup for even layers. For each cream and coffee agar agar layer, I used a kitchen scale to measure an exact amount (around ~170-180 g) for perfect-even layers.
- Temper the heat with a cold spoon. Pour the hot cream or coffee mixture onto a spoon before hitting the previous layer to temper the heat. This will ensure that the hot cream or coffee mixture won’t break/melt the previous layer.
- To prevent unwanted bubbles. Gently pour the coffee or cream jelly into the mold and avoid pouring from too high. Pop the bubbles in between each layer with a toothpick.
- Allow for setting time. The key to this layered Vietnamese coffee jelly is patience. Make sure that each layer is set before adding the next layer. Test to see if the coffee agar agar jelly or cream agar agar jelly layer is set by gently touching it with your finger. If it is slightly tacky and a little piece doesn’t stick to your finger it is ready.
- Chill for at least 3 hours before removing and slicing. You want the agar agar jelly to be fully set before removing it from the mold and slicing. Otherwise, it may fall apart.
- Storage Instructions: You can store this layered coffee jelly dessert in an airtight container in the refrigerator for up to 5 days! Avoid freezing the layered coffee jelly dessert as the texture will drastically change upon thawing.
Nutrition
Calories: 258kcal | Carbohydrates: 42g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 150mg | Potassium: 259mg | Fiber: 0.1g | Sugar: 39g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg